Flour by Horsepower

Earlier this year we had a call from incomparable Devon farmer and horseman Jonathan Waterer. He was coming to Suffolk to look at a new horse-drawn seed drill, did we want him to deliver some flour? We did.⁣

Jonathan and Fiona Waterer believe in farming with as little fossil fuel as possible, they do this by minimally disturbing the soil, growing organically (without high carbon manufactured nitrogen fertiliser) and by working with shire horses.⁣

The farm is small, but when Jonathan dropped off our flour with his apprentice Rob he explained how they’re determined to demonstrate that theirs is an economic as well as environmentally sound way to grow food. ⁣

The horses, which carry out all the field processes with Jonathan and Rob, are lighter on the land than modern heavy machinery, causing less compaction of the soil. Working with horses brings a closer connection to the soil, the landscape and the crops - an empathy that the Waterer’s believe is reflected in the quality of the wheat.⁣

We’ve got flour from two grains grown at Higher Biddacott Farm, Squareheads Master (a late 19th century variety) and a French landrace (who knows how old). Both grow tall and lend themselves to low input organic systems; growing above any weeds and putting down deep roots that seek out moisture and soil nutrients.⁣

You can find more images of the farm on the Higher Biddacott Instagram feed @waterersworkinghorses and on their website.

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